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    Home » Recipes » No Bake Desserts

    Chocolate Pretzel Clusters

    Published: May 13, 2018 · Modified: May 14, 2020 by Heather · As an Amazon Associate I earn from qualifying purchases. · 625 words. · About 4 minutes to read this article.

    Jump to Recipe
    Chocolate Pretzel Clusters by The Toasty Kitchen
    Chocolate Pretzel Clusters by The Toasty Kitchen
    Chocolate Pretzel Clusters by The Toasty Kitchen

    Chocolate Pretzel Clusters are a fun and easy no-bake dessert recipe that takes only three ingredients and 15 minutes. The perfect mix of salty and sweet, these crushed pretzel candies are insanely addictive.

    Sea salt on top of a chocolate candy.
    These chocolate pretzel clusters are the perfect combination of salty and sweet, using milk chocolate as the base, with crushed pretzels mixed in.

    Not only is this recipe delicious and easy to make, but it's a great way to use up leftover pretzels. How many times have you tossed a bag of pretzels because it was mostly smashed bits at the bottom?

    Top your pretzel clusters with a sprinkle of sea salt or sea salt for an extra special finishing touch.

    An unwrapped chocolate candy on a wooden cutting board with pretzels.Melting Wafers

    For this recipe, and pretty much all of my easy candy recipes, I like to use chocolate wafers. What is the difference between chocolate melting wafers and chocolate chips? Can't I use chocolate chips instead?

    The main difference between melting wafers and chocolate chips is how they will solidify after you've melted them. First, melting wafers are made for melting. So, they will melt very easily in the microwave for you.

    When your candy solidifies, it has a shiny appearance. Your candy will also have a "snap", like a candy bar when it is broken in half.

    Chocolate chips will work in this recipe, but they won't have a shiny "candy" appearance when hardened. They also won't solidify as hard as melting wafers. However - they will taste great.

    Ingredients

    First, gather your ingredients. You'll also either want a sheet of parchment paper (to make free-form clusters) or a lined mini-cupcake pan to make your cluster cups.

    Ingredients for a candy recipe. For this recipe, you'll need chocolate melting wafers, crushed pretzel pieces, and some sea salt.

    I used milk chocolate melting wafers, but you can also use dark chocolate or white chocolate melting wafers.

    Pretzel pieces can also be substituted with nuts, like peanuts, cashews, or pecans. Or, try a crispy cereal like rice krispies!

    Melted chocolate being mixed with pretzels.Clusters or cups

    Once you've made your chocolate pretzel mixture, you have a few options. Either drop by tablespoon onto a piece of parchment paper, or drop by tablespoon into a lined mini cupcake pan. 

    One tablespoon should fill up 21 mini-cupcake liners about two-thirds full. Once your cups are full, gently tap each pan on the counter to help your chocolate settle into the liners.

    Before your chocolate has set, don't forget to sprinkle the tops of each with coarse sea salt or sea salt flakes.

    Pretzel clusters in white paper cups.

    Sea salt on top of a chocolate candy.
    Print Recipe
    5 from 1 review

    Chocolate Pretzel Clusters

    Chocolate Pretzel Clusters are a fun and easy no-bake dessert recipe that takes only three ingredients and 15 minutes. The perfect mix of salty and sweet, these crushed pretzel candies are insanely addictive.
    Prep Time5 minutes
    Resting Time15 minutes
    Total Time5 minutes
    Servings: 21 candies
    Calories: 51kcal
    Author: Heather

    Ingredients

    • 10 ounces milk chocolate melting wafers
    • 1 ½ cups crushed pretzels
    • 1 teaspoon sea salt

    Instructions

    • Line a cookie sheet with parchment paper and set aside. Or, line a mini muffin tin with paper liners and set aside. 
    • In a glass bowl, microwave melting wafers in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
    • Add crushed pretzels and stir to combine.
    • Drop by tablespoon onto parchment lined paper (or fill mini muffin liners halfway with chocolate mixture). Sprinkle lightly with sea salt while chocolate is still melted.
    • Place cookie sheet (or muffin pan) into refrigerator to harden, about 10-15 minutes. Store chocolate in a sealed container at room temperature for up to 2 weeks.

    Equipment Recommendations

    • Measuring Spoons
    • Pyrex Liquid Measuring Cups
    • Dry Measuring Cups

    Notes

    • Milk chocolate, dark chocolate, or white chocolate wafers can be used for this recipe.
    • Chocolate chips can be used instead, but they will not harden like melting wafers or have a shiny appearance.

    Nutrition Estimate

    Serving: 0g | Calories: 51kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 189mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Calcium: 1mg | Iron: 1mg
    Course: Dessert
    Cuisine: American

    More chocolate recipes

    • Chocolate Peanut Butter Magic Wand Pretzels
    • Golden Grahams S'mores Bark
    • Peanut Butter Pretzel White Chocolate Bark
    • Peanut Butter Buckeyes
    • Dark Chocolate Pecan Toffee Bark
    Chocolate Pretzel Clusters by The Toasty Kitchen

    More No Bake Dessert Recipes

    • No-Bake Cheesecake Bars
    • 17 Easy Homemade Easter Candy Recipes
    • Pumpkin Icebox Cake
    • Chocolate Frogs

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    1. Kunal Pahuja- Handmade Chocolates

      June 13, 2018 at 11:53 am

      Thank you for sharing this amazing recipe. I’ll definitely try it at home.

      For Handmade Chocolates, checkout: https://www.chocoroost.com

      Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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